Italian plums come out once a year for maybe a week or two, right around Rosh Hashanah. This is Oma Ruth's recipe that we enjoy every year during the High Holidays.
CRUST INGREDIENTS::
1 stick butter softened
1 cup flour
1 egg yolk
3 tbsp. + 1 tsp. sugar
1 lemon rind, grated
1 stick butter softened
1 cup flour
1 egg yolk
3 tbsp. + 1 tsp. sugar
1 lemon rind, grated
TOPPING:
1/2 cup sugar
1/3 cup butter
3/4 cup flour
1/2 cup sugar
1/3 cup butter
3/4 cup flour
HOW TO:
Mix crust ingredients and pat into pan.
Wash and dry plums.
Halve.
Take seeds out, then cut each half again, but not all the way.
Arrange concentrically in pan, very close together.
Mix topping ingredients together and sprinkle on top.
Bake 375 degrees until done, about 1 hour.
Mix crust ingredients and pat into pan.
Wash and dry plums.
Halve.
Take seeds out, then cut each half again, but not all the way.
Arrange concentrically in pan, very close together.
Mix topping ingredients together and sprinkle on top.
Bake 375 degrees until done, about 1 hour.